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Chicken Pork And Sausage Jambalaya

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  Bacon drippings 3 Tablespoon
  All purpose flour 3 Tablespoon
  Onions 2 Medium
  Green onions 1 Bunch (100 gm)
  Minced fresh parsley 2 Tablespoon
  Garlic 1 Clove (5 gm)
  Boneless lean pork 1⁄2 Pound
  Boneless chicken breasts 1⁄2 Pound
  Chicken wings 8
  Italian sausage links 1⁄2 Pound
  Bacon drippings 4 Tablespoon
  Water 5 Cup (80 tbs)
  Uncooked regular rice 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Red pepper 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Parsley sprigs 1

Combine 3 tablespoons bacon drippings and flour in a large Dutch oven; cook over medium heat, stirring constantly, 10 minutes or until roux is the color of a copper penny.
Stir in onions, parsley, and garlic.
Cook 10 to 15 minutes or until onions are tender, stirring mixture occasionally.
Cook pork, chicken, and sausage in 3 to 4 tablespoons bacon drippings until brown.
Add meat and next 5 ingredients to vegetable mixture; bring to a boil.
Cover and simmer over low heat 25 to 30 minutes.
Remove chicken wings, and transfer rice mixture to platter.
Arrange chicken wings around rice mixture; garnish with parsley.

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Chicken Pork And Sausage Jambalaya Recipe